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Food Study guides, Revision notes & Summaries

Looking for the best study guides, study notes and summaries about Food? On this page you'll find 22399 study documents about Food. Among the results are textbooks notes for 'Food and Beverage Management' and Food

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New! Summary Predicting Food Quality (FQD-31306)
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This document contains a summary of the complete course content of Predicting Food Quality (FQD-31306) at Wageningen University. All modules are described. - Module 0: Introduction - Module 1: Predictions, models, errors and uncertainty - Module 2: Thermodynamics - Module 3: Reaction rates - Module 4: Microbial kinetics - Module 5: Enzyme kinetics - Module 6: Kinetics and reactors - Module 7: Shelf life modelling - Module 8: From Analysis to Design

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  • Summary
  •  • 22 pages • 
  • by bsc_msc_food_technology • 
  • uploaded  26-04-2021
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Summary Food Flavour Design (FQD-37806) - Complete course content
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Summary for the course Food Flavour Design (Wageningen University) Content: - Lipid oxidation - Fermentation - Maillard reaction - Flavour experience in the body - Taste and odour receptors - Impact of oral processing behaviour and oral physiology on flavour release and perception - Drivers of flavour perception - Flavour release as function of product formulation - Physics behind flavours - Flavour application - Impact of food product architecture and cross-modal interactions on flavou release ...

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  • Summary
  •  • 25 pages • 
  • by bsc_msc_food_technology • 
  • uploaded  10-12-2020
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Summary Advanced Food Chemistry - Proteins part
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Summary Advanced Food Chemistry - Proteins part. See also my other summaries for the other parts. Wageningen Univeristy - FCH-30806 Contains the following: - Occurrence, isolation and properties of commonly used proteins - Composition of isolated proteins - Structural properties of commonly used food proteins - Forces that stabilise protein structure - Protein unfolding in experiments - Aggregation - Gel formation

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  • Summary
  •  • 9 pages • 
  • by bsc_msc_food_technology • 
  • uploaded  09-03-2021
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Good food paper
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Good food is an optional course in grade 3 of the course Hotel Management. Here is the report, achieved with a 7, which deals with reducing food waste in the hospitality industry. Good luck! Good food is an optional course in grade 3 of the course Hotel Management. Here is the report, achieved with a 7, which deals with reducing food waste in the hospitality industry. Good luck!

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  • Essay
  •  • 32 pages • 
  • by lmartens • 
  • uploaded  03-11-2020
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Summary Advanced Food Chemistry - Carbohydrates part
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Summary of the course Advanced Food Chemistry - Carbohydrates part (FCH-30806) at Wageningen University. This summary contains the following: - Structure elucidation (sample preparation, extraction, fractionation) - Analysis of carbohydrates (sugar composition, glycosidic linkages, partial degradation, HPAEC, NMR, MALDI TOF MS etc.) - Cell wall polysaccharides (pectin, hemicellulose, cellulose) - Storage carbohydrate (starch and modified starches) - Dietary fibre (functionality, health eff...

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  • Summary
  •  • 8 pages • 
  • by bsc_msc_food_technology • 
  • uploaded  04-03-2021
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Bachelor of Science Degree in Food_Nutrition and Dietetics Year one Semister 1 $ 2
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SCHOOL OF APPLIED HUMAN SCIENCES KENYATTA UNIVERSITY DEPARTMENT OF FOOD, NUTRITION AND DIETETICS BACHELOR OF SCIENCE DEGREE IN FOOD, NUTRITION AND DIETETICS AUGUST, 2014 1 BACHELOR OF SCIENCE DEGREE IN FOOD, NUTRITION AND DIETETICS PREAMBLE In Sub-Saharan Africa, disease and malnutrition are high and there is need for feasible and effective intervention programmes. In view of this, the government in its policy framework has recognized the role of health and nutrition in the well bein...

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  • Other
  •  • 42 pages • 
  • by hannington • 
  • uploaded  16-08-2021
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Summary Advanced Food Chemistry - Lipids part
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Summary of the course Advanced Food Chemistry - Lipids part (FCH-30806) at Wageningen University. This summary contains the following: - Classification of lipids - Fatty acids - Major and minor lipid components - Analysis of lipid composition - Extraction of seed and pulp oil - Refining of fats and oils - Physical characeterstics of fats - Modification processes (hydrogenation, interesterification, fractionation, enzymatic modification)

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  • Summary
  •  • 7 pages • 
  • by bsc_msc_food_technology • 
  • uploaded  02-03-2021
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Summary literature Psychobiology Of Food Choice And Eating Behaviour (HNH-30306)
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Different chapters of the book the Psychology of Food Choice by R. Shepherd and M. Raats: Chapter 1, 2, 3, 4, 6, 7, 10, 13, 14, 15 Different articles: - Rolls, B. J. (2009). The relationship between dietary energy density and energy intake. Physiology & behavior, 97(5), 609-615. - Blundell, J., De Graaf, C., Hulshof, T., Jebb, S., Livingstone, B., Lluch, A., ... & Westerterp, M. (2010). Appetite control: methodological aspects of the evaluation of foods. Obesity reviews, 11(3), 251-270. - ...

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  • Summary
  •  • 42 pages • 
  • by ellemijn_ciw_asw • 
  • uploaded  25-04-2021
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